00743 11 40 C 11 55. freeze cream cheese icing 69 40 69 C 47. Light and fluffy Healthy Cream Cheese Frosting made with Greek yogurt and maple syrup. Low sugar and great on carrot cake and pancakes!

This cream cheese frosting tastes like straight up cheesecake. I mean, I could eat it by the spoonful. Correction—I did eat it by the spoonful. Would you like some Carrot Cake Baked Oatmeal with that frosting? Today’s lower sugar cream cheese frosting recipe is made with pure maple syrup rather than cups on cups of powdered sugar. I’m the kind of gal who likes tangy, creamy frosting rather than the overly sweet kind that makes your teeth hurt.

I think the former complements baked goods so much better. Which Cream Cheese to Use I also like how this frosting turns out “whipped” and fluffy-like. Some cream cheese frostings are super thick, but I find that this recipe has just the right spreadable texture. I recommend full fat brick cream cheese all the way, baby.

It offers the best smooth texture and velvety mouthfeel. You want the block of cream cheese versus kinds that are already whipped or in tubs, as those have more water. When it comes to the yogurt, it doesn’t have to be Greek, although that’s what I used since I prefer the thicker styles. The higher the fat content, the richer the cream cheese will be. Why is Cream Cheese Frosting Runny?

If you use a cream cheese spread or whipped cream cheese in a tub versus brick-style, there will be more moisture and you may end up with runny frosting. Bricks have the lowest water content for nice and thick cream cheese frosting. To soften slowly: Unwrap the cream cheese from the foil. Place it on a plate and let it sit at room temperature on the counter for an hour. To soften quickly: Unwrap the cream cheese, discard the foil, and set it on a microwave-safe plate.

If it’s too warm, the frosting may be runny. Tips for Sweetener Options I find that this is the perfect balance of sweet and tangy, but you can easily make it sweeter or less sweet to suit your preferences by adding more or less sweetener. Using sweetened versus plain yogurt will also make it sweeter. Maple syrup: My favorite liquid sweetener of all time. I get the big jug at Costco. You can also find it locally! It brings fabulous flavor and just enough sweetness to this recipe.

Honey: You can definitely use honey here if you’d prefer. I find honey has a more distinct flavor versus just adding sweetness, though. Agave nectar: This would work just fine here. How to Serve Cream Cheese Frosting On baked oatmeal: I first created this recipe with my Carrot Cake Baked Oatmeal in mind. Place all ingredients in a large mixing bowl. To make more of an icing that you can drizzle, simply thin a portion in a separate bowl with milk and mix until smooth. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

3 less fat cream cheese and non fat Greek yogurt. Ive ran out of maple syrup and only have powdered sugar to use for a sweetener. Would this work if I swapped the maple syrup for powdered sugar? I haven’t tried this recipe with powdered sugar and am not sure it would have the same end result, I would assume you’d need a good deal more. I am so excited to try this recipe! Have you tried making a healthy vanilla frosting?

I bet it’d be a great recipe! I haven’t but they’re on my list! Hi, I am so excited to try this recipe! Do you think I can use honey instead of the maple syrup? I think it will have the distinct flavor of honey if you use honey, versus with maple syrup it just adds sweetness versus flavor. I use Erythritol blend from simple truth and the yogurt I use 20g protein it all came out thick, tasty and delicious! I was looking for a healthier alternative to the traditional cream cheese frosting and was a bit skeptical at first – so bought an extra block of cream cheese in case it didn’t turn out.

Needless to say – it was absolutely fantastic! I ended up making another batch lol! Followed the instructions exactly and it was fabulous! I’ll never make it any other way! Heck yes, thank you so much Clair! It’s so good with a spoon LOL. Hi, is this cream cheese recipe suitable for piping?

I’ve never piped it but I don’t see why not! We prefer a plain one besides it’s a bit pricey in my country. You can try regular yogurt, it just may be a bit thinner! I’ve only tried the recipe as written with greek yogurt. Anyone know how to thicken this up a bit? Did you make any changes to the recipe? This frosting lasts up to two weeks in an air-tight container in the refrigerator.